1. Line a baking sheet with parchment paper and set aside. In a medium bowl, add the coconut butter, maple syrup, and vanilla and melt in the microwave for about 30 seconds. Whisk the mixture until smooth and then whisk in the freeze-dried strawberry powder and salt.
2. Next, gently fold in the puffed quinoa. Using a small cookie scoop (or a tablespoon) scoop the batter onto the baking sheet until all the mixture is gone. Gently flatten and shape the batter into rounds or whatever shape you’d like.
3. Place the cookie sheet in the freezer until set, about 30 minutes. These cookies are delicious without the white chocolate coating too, so you can skip the next step if you’d like.
4. Melt 1 cup of white chocolate chips with 1 teaspoon oil (I used grapeseed but you can use coconut oil or avocado oil) in the microwave in 30 second increments until melted. Don’t over-heat. Gently place one cookie at a time into the white chocolate and flip it with a fork to ensure each cookie is completely coated. Let the excess white chocolate drip off and then transfer the cookies back to the parchment paper.
5. Once they are all coated, place them back into the freezer for about 10 minutes to set up. Keep them stored in an airtight container in your freezer.

To Decorate with White Chocolate Strawberries

1. Melt ¼ cup white chocolate chips with a drizzle of oil and a few drops of pink/red food coloring in a small bowl. For dye-free, you can use strawberry powder, but make sure it’s not lumpy. Grab a paint brush and paint them by hand directly onto a piece of wax paper. I suggest making each strawberry about 2-3 thick layers so they don’t break when peeling them off the wax paper. You can read more about painting with white chocolate in my Chocolate Avocado Pudding Dirt Cup recipe! I know, sounds a little intimidating, but I promise it’s relatively simply. Repeat the process for the green to make the strawberry leaves.
2. Once they are fully set up (you can place them in the freezer to speed up the process), use a toothpick to make the little seeds. Add a little bit of melted white chocolate (either color is fine) onto the back of the strawberry and place it on top of the cookie. Repeat for all the cookies. If you have leftover pink white chocolate you can drizzle that over the cookies too!